I’m pretty excited for fall. In my family, fall is full of birthdays and milestones. Some are happy, some are pretty sad, but I still love it. Don’t get me wrong. I will miss sunbathing and outdoor showers more than anything. But as the weather cools, I’m find I really am ready to get back to the business of cooking well and eating right. And being able to turn the oven on again without sweating to death.
In preparation, I went to Trader Joe’s this week with my friend Kathrin to stock up on all things pumpkin. I remembered making some sort of pumpkin and black bean chili last year, so I bought a few cans of pumpkin puree, a few cans of beans and a 1lb of ground turkey figuring that seemed like about the right ingredients.
When I got home I started searching for recipes, but they all had something in them I didn’t have in the house or don’t like. So, I made up my own version based on what I had and the veggies from the farm this week.
It came out delicious! But I forgot to take any pictures or write anything down. So, in the interest of full disclosure, the recipe below is a staged reenactment of that chili.
*makes 6 servings
(the recipe is doubled in the pictures if you are wondering why the pot is so full!)
1-2 tbs butter
1 frying pepper, cut into rings
4 small sweet peppers, cut into rings
1 onion, chopped
1 large jalapeño, sliced thin
2-3 garlic cloves sliced
1/2 tsp each: cumin, paprika, turmeric, cayenne pepper, salt
3 small tomatoes roughly chopped (w/ seeds)
1 15oz can black beans
1 15oz can cannellini beans
2 cans pumpkin puree
1 lb ground turkey
2 cups chicken stock
In a large pot, melt better and sauté onions and peppers over medium heat for 5-10 minutes until soft. Add in jalapeño and chopped garlic and cook a few more minutes.
Once veggies are soft, mix in spices and cook a few more minutes. Then, stir in tomatoes and turn heat to low, letting everything stew for 5-10 more minutes.
In the meantime, brown ground turkey in a separate skillet with just a little bit of olive oil.
After the tomatoes start to get soft and cook down, add pumpkin and chicken stock into the pot. Mix well, then add in beans. Bring everything to a boil, making sure to stir often since the pumpkin is thick so nothing sticks.
Once the pot boils, turn down to low heat and mix in browned turkey. Let pot simmer on low, uncovered, for about 1 hour, stirring often.
I served as is, but you could top with a bit of grated cheese or a scoop of greek yogurt or sour cream.